The ocopa is a typical Peruvian dish, originating from the city of Arequipa. It consists of a sauce made with huacatay and ají mirasol served over boiled potatoes, similar to another well-known Peruvian dish called papa a la huancaína.
This traditional recipe, originating from the Andean region of the country, has a story as rich as its flavor. It is said to have its roots in the Spanish colonization of Peru, when native ingredients merged with European culinary techniques.
The name of this dish comes from the Quechua word "ukupa," which means "stirred" or "mixed." The ocopa is a thick, aromatic sauce made with yellow chili, fresh cheese, peanuts, cookies, and other ingredients that give it its characteristic color and flavor.
Ocopa
Ingredients
1 Venas y pepitas de ají mirasol, picado
3 Venas y pepitas de ají amarillo, picado
½ Cebolla en pluma
2 Dientes de ajo picados
4 tablespoons of Aceite
1 Rama de huacatay
150 grams of Queso fresco
3 tablespoons of Maní tostado
4 Galletas de vainilla
½ cup of Leche
4 Papas huayro sancochadas y en rodajas
4 Hojas de lechuga americana
2 Huevos sancochados cortados por la mitad
4 Aceitunas negras
1 pinch of Sal
Preparation
Step 1 : To prepare this delicious dish, the first step is to soak the ají mirasol in a cup of hot water for two minutes and then drain it.
Step 2 : Next, sauté the mirasol and yellow chili, the onion, and the garlic in two tablespoons of oil.
Step 3 : Then, blend this sautéed mixture together with the huacatay leaves.
Step 4 : Add the cheese, peanuts, and cookies, gradually pouring in the remaining milk and oil while continuing to blend until a creamy texture is achieved.
Step 5 : Finally, season to taste.
Step 6 : To serve, place the potatoes on lettuce leaves and pour the sauce over them.
Step 7 : As a final touch, you can garnish with eggs and olives.
Step 8 : A delicious recipe ready to be enjoyed!
Preparation (simple version)
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